Kitchari with Basmati Rice and Vegetables

Ingredients

• 20 g ginger (1 piece)
• 3 Tbsp ghee (45 g)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 1 tsp ground mustard seeds
• 1 tsp fennel seeds
• 1 pinch cinnamon
• 200 g ORYZA (Selection Basmatireis Imperial)
• 200 g peeled yellow mung beans
• 2 carrots
• 1 Zucchini
• 0.5 bunch coriander (10 g)
• 0.5 tsp Curry Powder
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the ginger. Heat 2 tbsp of ghee in a pot. Sauté the ginger and spices for 3 minutes over medium heat until fragrant.

2. 2.

   Add the basmati rice and mung beans, sauté for 2 minutes, then pour in about 600 ml water and bring to a boil. Reduce heat to low and simmer the rice-mung bean mixture for 15–20 minutes, stirring occasionally.

3. 3.

   Meanwhile, wash and dice the carrots and zucchini. Wash the coriander, shake dry, and chop.

4. 4.

   Heat the remaining ghee in a pan, sauté the vegetables with curry powder for 5–7 minutes over medium heat, seasoning with salt and pepper.

5. 5.

   Season the rice-mung bean mixture with salt and pepper, fold in the coriander, and serve with the vegetables.